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Although kale chips may sound—and even look—a little odd, after one bite you'll be hooked. These delicious, thin-as-paper, crunchy-crumbly snacks are a lot better for you than salty, fatty, ultra-processed snack foods because kale is one of the most nutrition-packed foods around. This easy recipe will help you add it to your diet in a fun and tasty way.

Steps

Dry the kale using a salad spinner, or pat dry with a clean kitchen towel. Remove as much water as possible, so your chips will be crisp—not soggy—after baking.

4

Cut or tear the kale into chip-sized pieces. It's fine if they aren't all the same size or shape. Note: Kale chips will shrink a bit while baking, so it's okay if you make them a bit on the large side.

5

Pour the olive oil (and balsamic vinegar and other spices, if using) into a large, resealable plastic bag. Add the kale. Close bag and shake or massage the dressing into the kale until each piece is lightly—but evenly—coated.

Start with stated amount of olive oil and add more if needed.

6

Lay the kale out on a metal cookie sheet in a single layer. You'll probably need to use multiple cookie sheets or bake the chips in batches.

7

Bake for 35 minutes, checking chips every 5 minutes after that to see if they're done. They should be green and crisp, but not brown.

Although kale chips are not typically paired with dips, salsas, guacamole, and other sauces, like traditional chips are, anyone can revolutionize this fairly new concept of the kale chip by adding your own twist in the form of a dip! Maybe an avocado and herb ranch? Or a red pepper cheese dip?